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Job Number:  36559
Director of Culinary - Kids in the Hall
Job Posted: Monday, 17 July 2017
Closing Date: Thursday, 20 July 2017
(62 days ago)
e4c
Region: Edmonton area Type: Full time
Location: Edmonton Salary: (not entered)

Kids in the Hall Bistro Program offers a safe and supportive “go-to” place for high-risk youth. Kids in the Hall Bistro offers programming for high-risk youth and the Bistro itself. A key component of the programming is employment readiness where youth are offered experiential learning in the Bistro and catering operations. This dual focused model is known as social enterprise.  This is a unique opportunity for qualified candidates as the Kids in the Hall Bistro is undergoing significant transformation with a plan to renovate the space and re-open the Bistro in the fall of 2017. The Director of Culinary will provide direction, leadership and vision to the transformation and have the ability to manage Bistro operations as a social entrepreneur within the parameters of E4C. As a social entrepreneur, the Director of Culinary will inform the Fund Development Strategy for the Kids in the Hall Bistro Program and execute the Communications and Marketing Strategy for the Bistro. 

 

As the Director of Culinary, your primary responsibility is to provide site-management for the Kids in the Hall Bistro, with a focus on catering. Working collaboratively in a co-management role with the Transitional Case Coordinator, you are responsible for meeting Bistro and catering outcomes and delivering an exceptional customer experience that encompasses a social focus. The Director of Culinary is one of the faces of Kids in the Hall Bistro Program and is responsible for maintaining food service levels at all times by providing professional leadership and attentiveness to detail. You are a team oriented individual who is actively involved in all activities related to food and beverage including business development, staff orientation and training, inventory maintenance and all duties associated with food services. You possess creativity and an obvious passion and understanding for culinary. You are responsible for menu development, food purchase specifications and creating standardized recipes using fresh ingredients. Development and monitoring of food and labor budgets fall within your scope as well. Furthermore, you supervise, organize, evaluate and train the activities of Bistro and catering personnel and are responsible for the planning, preparation, and presentation of food. In addition to responsibilities related to the culinary activities, you are an integral part of a Multi-disciplinary Team designed to provide wrap around support to high-risk youth.

 

In Your Role You Will

Leadership

  • Lead day-to-day Bistro operations while working as a co-manager with the Transitional Case Coordinator.
  • Supervise and train all Bistro and catering personnel –Sous Chef, Floor Supervisor, Catering Coordinator and youth in the Employment Readiness Program.
  • Conduct and complete supervisions, evaluations and goal development for Bistro and catering personnel.
  • Monitor and communicate training needs for Bistro and catering personnel.
  • Clearly outline expectations for youth in employment readiness program.
  • Assist in problem solving case management challenges, barriers and concerns with Multi-disciplinary Team.

Social Enterprise Start-up and Evaluation

  • Provide vision, direction and leadership for the Kids in the Hall Bistro transformation as a social enterprise.
  • Develop and articulate enterprise objectives and implement an evaluation method to track progress. 
  • Develop food and hospitality program curriculum for up to 35 youth annually as part of the Employee Readiness Program.
  • Provide innovative solutions for managing a small enterprise with limited resources.

 

Oversee Personnel

  • Supervise staff, monitor task results, and give direction to Bistro and catering personnel.
  • Orientate and train personnel; recommend hiring or promotion.
  • Create schedule for staff, resolve employee’s conflict, discipline staff, authorize overtime, etc.
  • Accountable for cost management - keeping labor and food costs in line with budget.
  • Develop and deliver a flexible staffing schedule to enable full operations with minimal staff resources that still enables full operation of the Bistro, supports a capacity building philosophy.

Culinary Activities

  • Deliver an exemplarily customer Bistro experience ensuring customer satisfaction and loyalty.
  • Estimate food consumption and requisition or purchase food.
  • Select and develop recipes; standardize production recipes to ensure consistent quality
  • Plan and price menus: refresh menu on regular intervals aligned to the overall strategy of Bistro and reflective of current local produce.
  • Establish presentation technique and quality standards.
  • Demonstrate food preparation with modern techniques and creativity.
  • Feel, taste and examine appearance of food prepared and cooked by youth and kitchen staff and inform staff of necessary adjustments so that food consistently maintained to standards.
  • Communicate to ensure special dietary requirements are met; answer questions with regards to menu.
  • Ensure proper transportation, handling and storage of goods and materials.

Maintains Safe, Clean and Healthy Working Environment

  • Comply rules outlined in the Hotel, Food and Beverage policies as well as Labor and Health regulations.
  • Instruct personnel in the proper use of Bistro utensils and equipment.
  • Call for repairs & arranging for preventative maintenance of all equipment/machines.
  • Build rapport with the youth, demonstrate compassion and empathy for high-risk youth.
  • Ensure youth working in Bistro clearly understand rules / expectations.

 Education and Certifications

  • Diploma Certification in a Culinary discipline is an asset.
  • Red Seal Certified.

 Experience

  • 3+ years’ experience as an Executive Chef.
  • 3+ years’ experience leadership in culinary field.
  • 3+ years’ experience in high-volume food production or catering.
  • Proven track record of cost control including food, equipment, purchasing, labor, wastage and managing budgets to meet financial goals.
  • Excellent culinary knowledge and stay up to date with culinary trends and best practices.
  • Continually develop professional knowledge, skill base an committed to continuous self-improvement.
  • Computer skills in Microsoft Windows environment – Excel, PowerPoint, Word and cost management system.

 Competencies

  • Entrepreneurial spirit with an inquisitive and innovative mindset.
  • A well-developed sense of taste and smell.
  • Hands-on team player with a positive attitude and customer 1st mindset.
  • Work collaboratively together with others to achieve group goals and objectives.
  • Communicate respectfully with others from diverse backgrounds and from all levels.
  • Strong organizational skills with the ability to prioritize, resolve problems and make prompt decisions.
  • Respond to new and innovative ideas in an effort to effectively problem solve for resolution.
  • Good personal hygiene.

Apply:

Email:                                                                           

Website:              www.e4calberta.org

 

Thank you to all those apply. Only those short-listed will be contacted for an interview.

How to Apply:
Please mention you saw this posting on WorkInNonProfits.ca.
Please forward your cover letter and resume to:
Contact Details:
Email:
Website: www.e4calberta.org


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